Grilling Corn with George Foreman (03)
Image by cizauskas
The temperature hit 101°F in the Washington, D.C. area, so grilling outdoors wasn't an option I cared for. Instead, I used the trusty George Foreman Grill to grill some ears of sweet corn.
Step 1) Remove from husk. De-silk.
Step 2) Brush with olive oil. Sprinkle with Kosher salt and cracked black pepper.
Step 3) Set grill to 375 °F. Cover and grill for 5 minutes, horizontally (that is, at 90 ° to the griddle ridges)
Step 4) Rotate the ears, and turn vertically into the grooves. Grill another 3 minutes.
Recipe: Travis Lett's Braised Sweet Corn with Chile, Cilantro, Feta, a
For this dish we make a corn cob–enriched stock. Vegetable stock or water can easily be substituted, but corn stock is a delicious thing to have around and well worth the effort, if you're feeling ambitious. Use any remaining stock to make a rad corn ...
Read more on Condé Nast Traveler
Game day recipe: Corn, avocado, bacon dip
First up, I use uncured, all-natural bacon because it doesn't contain nitrates and imparts an amazing smoky flavor. And corn has gotten a horrific rep over the years because of genetically modified organisms (GMOs). The fix is simple; just use organic ...
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Black Bean and Mole Chili with Sweet Corn and Optional Turkey Recipe
Making real mole sauce is a time-consuming process in which dried, whole chilies are toasted and ground with spices and, in some cases, Mexican chocolate, notes local chef and cookbook author Robin Asbell, who contributed this recipe to Real Food.
Read more on Minnesota Monthly (blog)